Herb Ricotta Cheese

1 c. Raw Cashews
1/2 tsp. Celtic Sea salt
1/2 c. Macadamia Nuts
1 tsp. Basil, diced fine
2 T. PiFor other recipes by Dorit see

Pine Nuts
1 tsp. Dill, diced fine
2 T. Lemon Juice
1 tsp. Oregano, diced fine
1 c. (or more) Water

In a Blendtec Total Blender or in a food processor, combine all the ingredients and blend until the mixture is smooth. Add more (or less) water as needed to ensure a ricotta cheese consistency.

Place in a glass bowl, cover with a moist terry cloth or towel and let sit at room temperature for about 6 hours. Refrigerate before serving.

Dorit’s book: Celebrating Our Raw Nature

Quinoa Cereal

1 cup Quinoa, pre-soaked (and sprouted for raw version)
2-3 Dates, finely chopped
1 T. Agave or Monukkah Honey
1 Banana
1/4 tsp. Pure Vanilla, or a snippet of fresh Dash Celtic Sea Salt
1/2 Cup Almond or Cashew Milk

For the cooked version, put the quinoa in a steamer or slow cooker (preferably) or in a pot and cook. Pour into a serving bowl, add raw, nut milk and other ingredients. Mix well and serve.

For the raw version, use only sprouted Quinoa and put all the ingredients in a Blendtec or Vitamix blender and pulse before serving.

Dorit’s book: Celebrating Our Raw Nature

 

Creamy Mushroom

1 Cup Button Mushrooms, stems removed and cleaned thoroughly
1/2 Avocado, peeled
2 Portobello mushrooms, stems removed, thoroughly cleaned and
chopped
1 Lemon, Juiced
1 Clove Garlic
1/2 Onion, chopped

Cut Portobello mushrooms and place in serving dish. Place all other ingredients in a powerful blender such as the Blendtec Total Blender and mix thoroughly. Pour over portobello mushrooms and serve as is or use as sauce for raw spaghetti.

Dorit’s book: Celebrating Our Raw Nature

 

Herbed Lentils and Rice

2 2/3 Cups chicken or vegetable broth
3/4 Cup Dry Lentils3/4 Cup chopped Onion
1/2 Cup Bron Rice
1/4 Cup White Wine
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 cup shredded Swiss cheese (2 ounces)
8 thin strips Swiss cheese (2 ounces)

Combine the chicken or vegetable broth. lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese.

Turn mixture into an ungreased 1 1/2 quart casserole with a tight-fitting lid. Bake, covered in a 350 degree oven for 1 1/2 to 2 hours or till lentils and rice are done, stirring twice.

Uncover casserole; top with the Swiss cheese strips. Bake 2 to 3 minutes more or till cheese melts. If desired, garnish the top of the casserole with watercress or sprigs of parsley. Makes 4 servings.

The mixture initially looks soupy. It does solidify.

Dorit’s book: Celebrating Our Raw Nature

 

Avocado Dressing

1 Avocado
1/2 tsp. Flower of the Ocean Sea Minerals or to taste
1 Cucumber
1 Cup Watercress
1 tsp. Cayenne pepper
Handful Fesh Dill
100 mg Atlantic Kelp powder
1 T. Capers

Except for capers. mix all ingredients in a bowl. Before serving, add capers and season to taste.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Tomato and Red Peppers

1 kilo Red Bell Pepper
1 T. Sweet Paprika
2 kilo Heirloom Tomatoes (various colors)
1/2 T. Celtic sea salt
4 leaves Basil, chopped fine
3 T. Crushed garlic
1/4 tsp. Atlantic kelp powder
3 Chili peppers, dried
Edible flowers, for garnishing
1/2 Cup Olive Oil

Chop bell peppers and tomatoes in large pieces, and put in a serving platter or bowl. Save the juice running out of the tomatoes and put in a blender along with the oil, chili pepers and garlic.. Mix well. Pour over tomatoes and bell peppers. Add paprika, celtic sea salt and basil. Serve chilled or as is. Garnish with edible flowers

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature